Beast and Bottle owners open restaurant at new Hyatt Centric downtown

The last dinner service in early June for little Uptown farm-to-table spot Beast + Bottle was a real tearjerker.

Longtime friends, fans and employees of the restaurant stayed late into the night toasting to the restaurant’s memory after an eight-year run on 17th Avenue in Denver.

The restaurant’s owners, brother-and-sister duo Paul and Aileen Reilly, had announced in the spring that they’d be closing their flagship business for good in its original location. But they suggested that a replacement could be coming.

MORE: One of Denver’s signature restaurants is closing for good — but not because of COVID-19

On Wednesday the partners announced their latest, Apple Blossom, which will open sometime in the fall at the forthcoming Hyatt Centric Downtown Denver, located near 18th and Champa streets.

According to a release, Apple Blossom will bring to the new hotel some of the farm-sourcing, whole-animal cooking chops of Beast + Bottle and the Reillys’ other neighborhood Italian restaurant, Coperta.

Pasta will be made onsite from Colorado grains, and meat and fish will be sourced from around the state and region. The restaurant will serve food and drinks all day, while its team will be in charge of hotel event catering and in-room dining. And the dining room will seat nearly 100 guests between tables, a lounge and the bar area.

This brand new space is one noticeable change from Beast + Bottle, which was known for its quaint and cozy dining room and a bar that sat just a handful of patrons.

But it isn’t a novel move for chefs and restaurateurs facing skyrocketing Denver real estate, triple-net leases and redevelopment of older, lower-density buildings to find a hotelier partner.

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The latest Denver hotel openings have often included local or national kitchen talent on their rosters, including at the Kimpton Hotel Born, the Hilton Garden Inn by Union Station, The Source and the Clayton Members Club.

For chef Paul Reilly, the most important factor in opening a restaurant again was the ability to locally source it.

“That’s not to say that we won’t have another really farm-focused concept,” he told us back in April. “It just maybe won’t be called Beast + Bottle.”

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